NSW Dept of Planning and Environment
A NSW Government website
Please use this identifier to cite or link to this item:
https://nswdpe.intersearch.com.au/nswdpejspui/handle/1/15189| Title: | Value addition of NSW lupin: inclusion of NSW lupin in bread making |
| Other Titles: | Southern NSW research results 2018 |
| Authors: | Majzoobi, Mahsa Pleming, Denise |
| Keywords: | albus lupin |
| Issue Date: | 2018 |
| Publisher: | Department of Primary Industries |
| Abstract: | Key findings • • NSW lupin has great potential for use in bread production. • • Acceptable bread can be produced incorporating 20% lupin flour. • • Optimising processing conditions and bread formulation is required to obtain best bread quality with high lupin substitution level. |
| URI: | https://nswdpe.intersearch.com.au/nswdpejspui/handle/1/15189 |
| ISSN: | 2652-6948 |
| Appears in Collections: | DPI Agriculture - Southern and Northern Research Results [2011-present] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| SRR-2018-Majzoobi-1-+.pdf | 269.93 kB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.